sean pm and christine’s almond butter cookies

a little while back, i needed to send some cookies to some friends across the country. i wanted something that would really hold up in the mail AND be delicious. i have a small obsession with cookies, see, and as a general rule of thumb, i try to eat one cookie a day. i rationalize it like this: “if i’ve made them myself, they have to be pretty healthy, and also, i already have them and wouldn’t want them to go to waste”… -every day. so with a high consumption of cookies, they have to taste really REALLY good in order for me to be happy with them. -and healthy, otherwise i can’t rationalize it. anyhow this is what i came up with. i always have at least 3 jars of almond butter floating around in my house, not to mention 2 or 3 bottles of maple syrup in the fridge. i don’t know why, i just like collecting different kinds. it’s not like i can tell the difference, though.
i adapted this recipe from the peanut butter cookie recipe found on 101 cookbooks. i’ve really taken the liberty of calling it my own recipe, because i modified it to accommodate for the difference in almonds and peanuts.. big difference. i’d call almond a more delicate flavor, and texture, while peanuts and peanut butter have a fatty, oily texture. in my experience, almonds are a lot easier to burn. these are a mild, crisp cookie that will become really soft when dipped in a glass of milk. i really love the flavor. nice and sweet, light, crunchy, and nutty. perfect with a cup of coffee or milk. as my dad would say, me likey. yum yum.

1 1/8 cup maple syrup
2 cups whole wheat pastry flour
1 tsp baking soda
3/4 tsp sea salt
1 cup chunky almond butter (natural)
1/3 cup olive oil
1 1/2 tsp vanilla
1/4 tsp almond extract (optional)
1/3 cup slivered or chopped almonds
1. Preheat oven to 350F. Line cookie sheets with parchment paper. Move racks to top third of the oven.
2. Combine all wet ingredients in large bowl.
3. Combine all dry ingredients in large bowl.
4. Mix wet with dry, until JUST combined. You want the batter a little dusty. Stick in the fridge for at least 10 minutes.
5. Drop on cookie sheets by the rounded tbsp. Smoosh down just a hair with fork. JUST A HAIR. These cookies really spread out while they cook. If you like a really sweet cookie, dust with brown sugar before putting in the oven. Keep 3 inches between cookies.
6. Bake for 10 minutes, or just a few longer for a crisp cookie. They won’t get really dark on the bottom, and they will be a little soft when they come out. Let them sit on cookie sheets for 2 minutes before transferring to cooling racks.
like i said in the directions, if you want the cookies a little sweeter, roll in brown sugar. i’ve seen that some brush the tops with maple syrup, as well. i can’t attest to that method with almonds, i would be afraid the syrup would burn the cookies. i bet they’d be pretty amazing with a little nutella spread on them. just sayin’.
anyhow, as far as i know, sean pm and christine sounded like they enjoyed the cookies. and in case you’re wondering, this is how i package cookies to cross the u.s. i used the resealable tin that my irish oatmeal comes in. i just cover it with some cute paper and glue on the outside, and stack the cookies between wax paper that i cut into circles, and pushed tissue papers down the sides to keep them from wiggling. i was told they were received whole.. but they could just have been sparing my feelings!

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